This post is dedicated to Rubberbend, who probably loves Buford Blue as much as I do.

I watched Fudehouse’s video on how to peel and de-vein a shrimp earlier this week which actually got me inspired to do shrimp posts over the weekend. I de-veined the shrimp using his method but peeled them the good ol’ slow way because, honestly, I find it rather therapeutic. You can fry these and it will also yield really, really good crunchy shrimp but baking them is a somewhat healthier alternative. I posted the recipe (and step-by-steps) for the Pineapple and Mango salsa earlier so refer back to that if you wish to - you can always just serve these with store bought salsa or some lemon-mayonnaise.

Baked Coconut Shrimp:

[10 large shrimp + 1 egg (white only) + 1/2 - 1 teaspoon chili powder + 1/2 teaspoon black pepper + 1/2 teaspoon salt + 1/2 teaspoon garlic powder + 1/4 cup corn flour + 1/2 cup shredded coconut]

Peel and de-vein the shrimp. Rinse and clean in cold water and dry with paper towels.

Whisk the egg white with the chili powder, salt, pepper and garlic powder until frothy/foamy. Set aside.

Put the corn flour and shredded coconut on separate shallow bowls or plates.

Working with one shrimp at a time, dredge in cornstarch mixture.

Dip in egg white; dredge in coconut, pressing gently with fingers or using a fork.

Place shrimp on a baking sheet coated with cooking spray or oil.

Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut.

Lightly coat shrimp with cooking spray. Bake at 400°F for 20 minutes or until shrimp are done, turning halfway during the cooking time.

Serve with the Pineapple and Mango Salsa.

Enjoy!